Thursday, December 17, 2015

Slow Cooker Chicken Burrito Bowls



This meal is an easy, yummy way to have a good dinner ready for your family, even during the crazy Christmas rush!

You can serve it in a variety of ways: as is, or piled on a bed of tortilla chips, or wrapped up in a tortilla and baked in a 400 degree oven for 10-15 minutes. 

We lined our bowls with tortillas, then topped the whole shebang with grated cheese, chopped tomato, avocado and sour cream. Delicious!

Slow Cooker Chicken Burrito Bowls
2 boneless, skinless chicken breasts
1 14-15 oz. can petite diced tomatoes, undrained
1 4 oz. can diced green chilies
1 c. chicken broth (or 1 c. water and 1 tsp. chicken bouillon)
2 t. salt
1 t. cumin
1/2 t. chili powder (or more to suit your taste)
1 t. garlic powder
1 T. dry minced onion
1 15 oz. can black beans, drained and rinsed
1 can sweet corn, drained
1 c. regular long-grain rice
 
Put the chicken breasts in the bottom of the slow cooker. Top with the tomatoes, chilies, broth, beans, corn and spices. Cover and cook on low for 4-5 hours.  Remove the lid and shred the chicken with two forks. Stir in uncooked rice. Cover and cook for one hour. Serve topped with your choice of shredded cheese, diced tomato, avocado, sour cream and/or salsa. Enjoy!
  
 

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